Critic Quotes

I think a lot of chefs are afraid of media outlets, and especially web outlets, because they're afraid there's some 'Borat' situation going on.
I think that Manila is underrated in terms of food in the Philippines.
I think we have cultural bias and practice some ethnocentrism when it comes to ethnic food in America.
I think Yelp is neither good nor bad for the food industry. I find it useless.
I use vinegars to deglaze saute pans for sublime sauces.
I was born and raised in New York. My family has been in New York City since the Civil War. I have a ton of N.Y.C. in my DNA, from both sides of my family. I had a wonderful childhood in the city.
I will tell you flat out that I continually find Yelp and products like it to be increasingly worthless to me as a consumer.
I'd be very happy serving on a local school board. I just know that I have a responsibility to give back.
I'd dreamed of being in the food business from the moment my globetrotting parents introduced me to the foods of the world during childhood trips to Europe and Asia.
I'd rather be a good guest in someone's home than tell them I don't like their food or make fun of them.
I'm a 'bright, shiny objects' guy. I'm always looking for what's next.
I'm an advocate for alternative proteins, and I believe we can eat many.
I'm into exploring the fringes of a culture.
I'm no saint, and I don't want to come across like one, but there is not a day that goes by that I'm not doing something for someone else with a very large chunk of my time.
I'm obsessed with Chinese food and culture. It's food that I adore above all others.
I've never been a mainstream kind of guy.
I've spent time in the coastal Carolinas and have seen what small business development has done to maintain the wetlands and reestablish the fisheries and secure jobs for the people that make their living off the water.
If there's one thing I've learned after a lifetime of dining on delicacies like blood pudding, sea squirts, and camel kidneys, even folks who wouldn't come within 100 yards of a Cambodian tarantula want to hear what it's like to chomp on one!
If you're not out testing what's complementary to your brand, you're not making the most of your income potential.
In 2012, I launched Andrew Zimmern's Canteen. Inspired by visits to street stalls and markets around the world, Andrew Zimmern's Canteen reflects the intersection of food and travel.
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